Beef Tenderloin With Henry Bain Sauce

Henry Bain Sauce was originated by the head waiter at the Pendennis Club in Louisville. Freeze any leftover sauce for later use.

Yield: Makes 3 dozen appetizer or 12 main-dish servings

Ingredients

• 1  (9-ounce) bottle chutney
• 1  (14-ounce) bottle ketchup
• 1  (12-ounce) bottle chili sauce
• 1  (10-ounce) bottle steak sauce
• 1  (10-ounce) bottle Worcestershire sauce
• 1  teaspoon  hot sauce
• 1/4  cup  butter or margarine, softened
• 2  teaspoons  salt
• 1  teaspoon  freshly ground pepper
• 1  (4 1/2- to 5-pound) beef tenderloin, trimmed
• Dinner rolls

Preparation

Process chutney in a food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill sauce at least 2 hours.

Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. (Fold under narrow end of tenderloin to fit on rack.)

Bake at 500° for 30 to 35 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145° (medium-rare). Loosely cover tenderloin with aluminum foil, and let stand 15 minutes before serving. Serve tenderloin with sauce and dinner rolls.

Note: For testing purposes only, we used Major Grey's Chutney and A.1. Steak Sauce.